December 30, 2012


We all know that we love it, but I'm bringing even more reasons to adore the chocolate, hazelnut spread. 

Here are some amazing recipes with nutella! Enjoy and start cooking :)

Salted Dark Chocolate Nutella Cookies:
Source: The Fauxmartha

1 1/4 c. all-purpose unbleached flour
1/2 c. unsweetened dark dutch process cocoa powder
1/4 c. oats, lightly ground
1 tsp. baking soda
1/4 tsp. baking powder
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 tbsp. Nutella
1 1/2 c. sugar
1 egg
sea salt
13 oz. jar of Nutella
  1. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
  2. Whisk together flour, cocoa powder, oats, baking soda, and baking powder. Set aside.
  3. Cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
  4. Slowly add in flour mixture until evenly incorporated.
  5. Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
  6. Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
  7. Allow to cool completely. Spread Nutella between two cookies. Sandwich and serve!
  8. And they lived happily ever after.
• To grind oats, lightly pulse in a food processor for about 30 seconds.
• To learn more about dutch-process vs. cocoa powder, head over to David Lebovitz.
• Warning: Highly addictive.

Nutella No Bake Cookies!
Source: Vintage Mixer

  1. 3 tablespoons butter
  2. 1/2 cup granulated sugar
  3. 1/4 cup milk
  4. 1 tablespoon unsweetened cocoa powder
  5. 1/4 cup peanut butter
  6. 3/4 cup Nutella hazelnut spread
  7. 2 cups rolled oats
  1. In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter and Nutella until melted, followed by the oats. Remove from stove. Continue mixing until all of the ingredients are incorporated.
  2. Working quickly, use a small ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.


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